Pepperoni Hot Honey Sweet Potato (Printable Version)
Crispy sweet potato crust topped with pepperoni, melted cheese, and spicy-sweet hot honey drizzle for a gluten-free fusion masterpiece.
# What You Need:
→ Sweet Potato Crust
01 - 2 cups grated raw sweet potato (about 400g)
02 - 2 large eggs
03 - 1/3 cup grated Parmesan cheese
04 - 2/3 cup almond flour
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Toppings
09 - 3/4 cup pizza sauce
10 - 1 1/4 cups shredded mozzarella cheese
11 - 3 oz sliced pepperoni (about 85g)
12 - 1/2 medium red onion, thinly sliced
13 - 1/3 cup sliced jarred hot cherry peppers
→ Hot Honey Drizzle
14 - 1/4 cup honey
15 - 1 to 2 teaspoons hot sauce (such as sriracha)
→ Garnish
16 - Fresh basil leaves
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet or pizza pan with parchment paper and lightly grease with olive oil.
02 - In a large mixing bowl, combine the grated sweet potato, eggs, Parmesan cheese, almond flour, garlic powder, dried oregano, salt, and black pepper. Mix thoroughly until a sticky, uniform dough forms.
03 - Transfer the dough onto the prepared pan and press it into a 12-inch circle approximately 1/4 inch thick. Smooth the surface and shape the edges neatly.
04 - Bake the crust for 20 minutes until golden brown and firm to the touch. Remove from the oven and gently press down any areas that have puffed up during baking.
05 - Spread the pizza sauce in an even layer across the baked crust. Sprinkle the shredded mozzarella cheese uniformly over the sauce.
06 - Distribute the sliced pepperoni, red onion, and hot cherry peppers evenly over the mozzarella layer.
07 - Return the pizza to the oven and bake for 10 to 12 minutes, until the cheese is bubbling and lightly golden on top.
08 - While the pizza bakes, combine the honey and hot sauce in a small saucepan. Warm gently over low heat, stirring until blended. Alternatively, microwave in a heat-safe bowl for 10 to 20 seconds and stir.
09 - Remove the finished pizza from the oven. Drizzle generously with the hot honey and scatter fresh basil leaves over the top. Slice into wedges and serve immediately.
# Expert Tips:
01 -
- The sweet potato crust crisps up beautifully and holds toppings without falling apart, which is rare for gluten free pizza.
- Hot honey drizzled over spicy pepperoni creates a sweet and savory combination that people genuinely obsess over.
- It comes together in under an hour and looks like something you would pay good money for at a restaurant.
02 -
- Squeezing excess moisture from the grated sweet potato is the single most important step for a crust that crisps instead of turning soggy.
- For an even crispier base, carefully flip the crust after the first 20 minute bake, then add your toppings and continue.
03 -
- Use a pizza stone if you have one, because the direct heat creates a dramatically crispier bottom crust.
- Let the shaped crust rest for five minutes before baking so the almond flour can absorb extra moisture.